Prep time: 15 minutes
1 1/2 cups strawberries, hulled and quartered
1 cup diced fresh pineapple
1 kiwi, peeled and diced
1 tsp. finely diced jalapeño*
1/2 tsp. finely grated lime zest
1/4 cup sugar-free strawberry preserves
1 tbsp. fresh lime juice
3 cups fat-free frozen vanilla yogurt, divided
2 tbsp. toasted sliced almonds, divided
1. For the salsa, in a large bowl combine strawberries, pineapple, kiwi, jalapeño and lime zest. Set aside.
2. In a small microwave-safe bowl combine strawberry preserves and lime juice. Microwave on HIGH 20 to 30 seconds or until melted. Drizzle over fruit; toss to coat.
3. Scoop 1/2 cup of the yogurt into each of 6 dessert bowls. Top each with 1/2 cup of the salsa, sprinkle with 1 teaspoon of the almonds, and serve.
Per serving: 196 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 105mg sodium, 44g carbohydrate, 2g fiber, 7g protein
*Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.